soup season is when i often find myself not wanting to leave home because it's rather frigid outside; i like the warmth and comforts of staying near to my stove. it's also the time of year i want to cozy up on the couch with my favorite blanket + thickest wool socks while chain-watching the west wing (anyone else fourteen years behind?) and a bowl of soup in hand. so, if you're in the area, let's do just that this fall.
this recipe combines my love for thai food and the simple beauty of dinner served in a solitary bowl. enjoy!
THAI BASIL CHICKEN SOUP
adapted from bon appetit
2 tablespoons vegetable oil
1 bunch scallions, sliced
4 garlic cloves
1 1-inch piece ginger, peeled, finely chopped
1 large carrot, peeled, shredded
1 jalapeño, seeded, thinly sliced
1 cup quartered stemmed shiitake mushrooms
1 pound skinless, boneless chicken breasts or thighs
1 quart low-sodium chicken broth
1 14-ounce can coconut milk
1 tablespoon fish sauce
2 cups thinly sliced sugar snap peas
1 teaspoon lime zest, divided
extra sharp cheddar cheese, freshly shredded
toss chicken in one tablespoon oil. salt and pepper chicken. place sliced lemons on top of each breast. roast chicken until cooked through (~30-45 minutes) at 350 degrees. let cool for 10-15 minutes.
after chicken cools, heat oil in a large heavy pot over medium-high heat. cook scallions, garlic, and ginger, stirring frequently, until softened, (~4 minutes). add carrot, jalapeño, and mushrooms and cook until softened (~3 minutes). add broth, coconut milk, and fish sauce. bring to a boil, reduce heat. season with salt and more fish sauce, if desired. shred chicken into large chunks and add to pot along with sugar snap peas. stir in lime zest. serve.
top each bowl with fresh cilantro + cheddar cheese and serve with lime wedges alongside.